VIEW ARTICLE DOI: 10.1094/ASBCJ-52-0168
Quantitation of Sulfur Dioxide Residues in Malt and Beer by Headspace Gas Chromatography. Michael Munar, Mary-Jane Maurice, and Andrew Kluessendorf, ADM Malting Company, Milwaukee, WI. J. Am. Soc. Brew. Chem. 52:0168, 1994.
A method for the routine determination of both free and total sulfur dioxide (SO2) residues in malt and total SO2 in beer is described. The basis of the method relies on the systematic formation of gaseous (SO2) after acidification of the sample extract. A volume of the headspace generated was analyzed by gas chromatography and the amounts of SO2 residues were determined by comparing the peak height to a calibration curve. Sodium sulfite was used as the external standard, and ethyl methyl sulfide was used as the internal standard.
Keywords: Beer, Malt, Sulfur dioxide